This Easy Peach Galette recipe is a free-form version of peach pie, with thin slices of ripe peaches and warm species inside a buttery crust. Adding cornstarch to the fruit filling ensures a perfectly crisp bottom.
Serve this delicious Peach Galette warm with a scoop of vanilla ice cream or whipped cream. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
How to Make Peach Galette
Note: The full instructions are provided in the recipe card below.
Add the flour, sugar, salt, and pulse to combine in the bowl of a food processor with the steel blade. Next, add butter and pulse until the mixture resembles wet sand.
Slowly drizzle in the ice water, clear vanilla (if using), and pulse until the dough begins to hold together.
Carefully shape the dough into a ball and flatten it into a disc. If you're not using it immediately, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the peach filling.
Toss the sliced peaches with lemon juice, granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, and clear vanilla or pure vanilla extract in a large bowl. Remove the dough from the freezer and let it rest for a few minutes.
Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Arrange the peach filling in the center of the dough, leaving a 2-inch border.
Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Peach Galette in the freezer for 15 minutes while preheating the oven.
Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with 1 tablespoon of water and brush all the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the peach galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
While the peach galette cools, warm the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the peaches with the preserves for a shiny, glossy finish.
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Recipe
Easy Peach Galette
Equipment
Ingredients
For the pastry crust:
- 1½ cups all-purpose flour , plus more for dusting
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, cubed and chilled
- 3-½ tablespoons ice water
- ½ tablespoon clear vanilla , pure vanilla extract, or ice cold water
For the Peach Filling and Assembly:
- 2 to 3 ripe peaches (about 14 ounces), sliced ¼-inch thick
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon demerara , turbinado, or other coarse sugar, for decoration
- 2 tablespoons apricot preserves , best quality such as Bonne Maman (optional)
For the Egg Wash:
- 1 small egg
- ⅛ teaspoon clear vanilla or pure vanilla extract
Instructions
Make the Pastry Crust:
- In the bowl of a food processor with the steel blade, add the flour, sugar, salt, and pulse to combine. Next, add butter and pulse a few times until the mixture resembles wet sand.
- Slowly drizzle in the ice water, clear vanilla (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven & Roll the dough: On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the peach filling.
Make the Peach Filling:
- In a large bowl, toss together the sliced peaches with lemon juice, granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, and clear vanilla or pure vanilla extract.
- Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Arrange the peach filling in the center of the dough, leaving a 2-inch border. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Peach Galette in the freezer for 15 minutes while preheating the oven.
Bake the Peach Galette:
- Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
- Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the peach galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
- While the peach galette cools, make warm up the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the peaches with the preserves for a shiny glossy finish.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
